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Monday, October 28, 2013

I came up with this barbecue rub earlier this summer and it has become my standard rub. I've used it in several recipes and find myself referring to it more often so I'm giving it a stand alone post.

When I first make it, I will store it as is with it's coarse texture. I will use it like this for seasoning the exterior of my butts and first coat for ribs. In those cases I like the texture and it's on the meat long enough to rehydrate and soften the dried onions, garlic, and herbs.

But for seasoning chicken, pork chops, tenderloins, etc I like to run it through a coffee grinder (dedicated only to spices) to get it in a fine texture. It goes on more evenly and it actually tastes different.

NMT Barbecue Rub

Makes 1 1/2 cups

8 Tbsp smoked paprika

4 Tbsp dark brown sugar

4 Tbsp turbinado sugar

4 Tbsp kosher salt

4 Tbsp Tone's Garlic Pepper Seasoning

2 tsp dried herbs (usually oregano and thyme)

2 tsp chili powder

1 tsp chipotle chile powder

Mix all ingredients and store in an airtight container. Grind for fine texture right before using.

Adam Perry Lang - Craftmanship Tour

I've posted about this a few times this year. Chef and Pitmaster Adam Perry Lang has been traveling across the country sourcing handmade items for his ultimate tailgate. In this installment, Lang visits the hills of the Tullhoma, TN area. That's where I recently went to get The Warthog, beautiful country. Lang was here to learn hands on about the craftsmanship behind every batch of George Dickel Whiskey.

16 comments:

NMT. It took me a second and I've been visiting for years. Gosh I'm lame. It's the same as SS (for me), right? ButI cannot ever, and don't ever, and never would use as a reference to as my blog. I'm sure you understand why. GREG

Hope all is well with you and that you are making a quick recovery. I am sure that it is not a big deal in the pit master world to grind your coarse spices/homemade spice blends. However, I think it is absolutely genius. My roasts use a coarser rub but my chicken breasts or pork chops could stand a finer ground. Love it. I learned something new today. Thanks.

Sounds good. I always go overboard on the number of ingredients in my rubs, and then don't make them as often as I should because they're kind of a pain to put together. This one looks straight forward and tasty.